Olympic Chicken

• 3 Tbsp. olive oil
• 1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 tsp. oregano
• 1 medium red bell pepper, cut into thin strips
• 1 medium green bell pepper, cut into thin strips
• 1 small yellow bell pepper, cut into thin strips
• 1/4 c. orange juice
• 1 (8 oz.) can mandarin oranges with their juice

1. In a wok, heat 1 1/2 tablespoons olive oil over high heat until hot, swirling to coat both sides of pan.
2. Add chicken and stir-fry until cooked through but still juicy, 3 to 4 minutes. Remove to plate.
3. In same wok, heat remaining 1 1/2 tablespoons oil over high heat.
4. Add onion, garlic, oregano and bell peppers; stir-fry until soft, 3 to 5 minutes.
5. Return chicken to wok.
6. Add orange juice and mandarin oranges and their juice.
7. Cook until liquid is slightly reduced, 2 to 3 minutes.

olive oil, skinless, onion, garlic, oregano, red bell pepper, green bell pepper, yellow bell pepper, orange juice, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405410 (may not work)